Ingredients

Pasta Salad

• 10–12 oz short pasta (rotini, bowtie, penne, shells)

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1 small red onion, finely chopped (or 2–3 green onions)

• 1 bell pepper, diced

• 1 cup corn (fresh, canned, or thawed frozen)

• ¼ cup fresh cilantro or parsley, chopped

• Optional add-ins: black olives, feta, chickpeas, grilled chicken

Creamy Avocado Dressing

• 2 ripe avocados

• ¼ cup olive oil

• 2–3 tbsp lime juice (or lemon)

• 2 cloves garlic

• ¼ cup Greek yogurt (or more avocado for dairy-free)

• ½ tsp salt

• ¼ tsp black pepper

• Optional:

  • ½ tsp cumin

  • A pinch of red pepper flakes

  • 1–2 tbsp fresh basil or cilantro

Instructions

1. Cook the Pasta

1. Cook pasta in salted water according to package instructions.

2. Drain and rinse with cold water to cool.

3. Toss with a splash of olive oil to prevent sticking.

2. Make the Dressing

In a blender or food processor, combine:

• avocados

• olive oil

• lime juice

• garlic

• Greek yogurt

• salt & pepper

• any optional spices/herbs

Blend until creamy and smooth.
If it’s too thick, add 1–2 tbsp water or more lime.

3. Assemble the Salad

In a large bowl:

1. Add cooked pasta, tomatoes, cucumber, onion, bell pepper, corn, and herbs.

2. Pour the avocado dressing over the top.

3. Toss gently until everything is coated.

4. Serve

Serve immediately for the best color and texture.

If serving later:

• Add 1–2 tbsp extra lime juice to the dressing (helps prevent browning).

• Store in an airtight container up to 24 hours.